Rice pudding cream, a classic dessert with a different touch
I have never been very fond of rice puddingHowever, when I saw the option to do it in a slightly different way, I couldn't help but jump into testing it. What doesn't convince me about rice pudding is the texture, that's why this idea
I found it so good and I liked it a lot, without a doubt, it remains among my usual desserts at home.
It is simply a matter of giving a slight change to the presentation, turning the classic rice pudding into a creamy and light dessert. For the occasion I used some glass cups (of the yoghurt ones, which I keep saving) so that it could be served individually, and it was a success!
Ingredients
- 1 liter of milk
- 200 grams of rice
- 125 grams of sugars
- 2 cinnamon sticks
- The peel of a lemon
- Cinnamon powder to decorate
Crafting
In a saucepan we are going to heat the milk together with the sugar, the lemon peel and the cinnamon sticks. We will cook over medium heat until the milk begins to boil. Once boiling we add the rice and stir, we will leave it over low heat, continuing to watch and stir so that it does not burn until the rice is done.
Once ready we will remove the lemon peel and the cinnamon sticks. Now the usual thing would be to serve and let it cool, but we are going to pass it through the blender to get a cream (if necessary add a little more milk) and we are going to serve it in glasses. Sprinkle with ground cinnamon and, now, let it cool. When they cool they will be ready to drink.
Bon appetit!
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More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 350
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